Winter Squash Salad
Fresh greens, spicy red onions, crunchy walnuts, chewy sweet raisins and cranberries, salty Parmesan, and roasted Acorn squash come together with a tangy sweet maple vinaigrette in this winter squash salad.
Servings: 4
Ingredients
Salad Ingredients
- 2-3 cups roasted acorn or butternut squash cut into ½-inch pieces
- 5 ounces spring mix arugula, or spinach about 6-8 cups worth
- ¼ cup very thinly sliced red onions
- ½ cup toasted walnut halves
- 3 tablespoons raisins
- 3 tablespoons dried cranberries
- ¼ cup shaved or shredded fresh Parmesan
Maple Vinaigrette Ingredients
- 3 tablespoons white balsamic vinegar
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Roast the squash and set it aside to cool. Toast the walnuts in a skillet over medium heat for about 2 minutes, until fragrant. Set the nuts aside to cool. When the squash has cooled, cut it into bite-size pieces.
- In a large bowl or on a platter, layer the spring mix, roasted squash, onions, walnuts, raisins, cranberries, and Parmesan.
- Combine the vinegar, maple syrup, oil, salt, and pepper in a small jar. Close tightly with a lid and shake well to mix.
- Drizzle the salad with the dressing and toss well to coat. Serve immediately.
Nutrition
Calories: 325kcal | Carbohydrates: 38g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 265mg | Potassium: 523mg | Fiber: 4g | Sugar: 17g | Vitamin A: 711IU | Vitamin C: 17mg | Calcium: 137mg | Iron: 2mg